Created by Sue on March 11, 2013
Step 1: In a nonstick skillet, brown sausages, then cover with beer, reduce heat, cover and simmer until beer is almost disappeared.
Step 2: Meanwhile, inanother nonstick skillet, heat butter and oil and saute onions and garlic over low heat until caramelized, about 30-35 minutes; KEEP THE HEAT LOW AND STIR OFTEN.
Step 3: When caramelized,season to taste with salt and pepper.
Step 4: Whisk cornstarch into consomme until dissolved; stir into onions and stir over low heat,then bring a boil stirring, until mixture thickens.
Step 5: Meanwhile, cook potatoes in boiling salted water 15-20 minutes or until fork tender;remove from heat and drain.
Step 6: Add butter to the hot pan and allow to melt; add drained potatoes and mash; seasoning to taste with salt and pepper, adding in chives, and enough of the creme fraiche until it is as thin as you like.
Step 7: Serve bangers and gravy over mashed potatoes.